Pumpkin Bread (10 Ingredients)

Gluten Free Pumpkin BreadThis pumpkin bread was a huge hit with my family and friends. Everyone was eager to test taste it as the wonderful smells filled our home. We tested it plain first… it was perfect.

Then we dressed it up a bit and tried a few bites with dairy-free butter – divine. After the butter, we moved into more of a savory path and spread some almond butter on it, followed shortly by sunflower seed butter. I am happy to report it was wonderful plain and delicious with spreads. Enjoy!

1 cup puréed pumpkin (not pumpkin pie filling)
2 eggs
1/3 cup canola oil
1/3 cup almond milk
1 1/4 cups all purpose gluten-free flour blend
1/2 cup gluten-free rolled oats (and some for sprinkling on top)
3/4 cups sugar
1 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin spice

Preheat the oven to 350°F (180°C). Lightly grease a metal loaf pan; set aside

Place the pumpkin, eggs, oil, and almond milk in a large mixing bowl. Using a hand mixer, blend until creamy.

In a medium mixing bowl, mix the flour, oats, sugar, baking soda, cinnamon and pumpkin pie spice.

Add the dry ingredients into the wet, and mix thoroughly until smooth. Pour the batter into your prepared loaf pan. If desired sprinkle the top with rolled oats (pictured above).

Bake for 50 to 60 minutes or until a toothpick inserted comes out dry and center is set. Allow to cool in the pan before removing to a wire rack. Slice when completely cooled.

This post is linked to Gluten-free and DIY Tuesday and Gluten-Free Wednesdays.

Pumpkin Bars (10 Ingredients)

Gluten Free Pumpkin BarsLike many people, I will eat or drink anything made with pumpkin. There is something about the smooth texture and the hint of sweetness that satisfies ones craving for something delicious.

These bars are not only pleasing, they are filling too. They are naturally grain-free, dairy-free and refined sugar free – and no frosting required! You can eat them for breakfast, snack or dessert. Enjoy!


½ cup pumpkin puree (not pie filling)
2 tablespoons coconut oil, softened
¼ cup honey
2 eggs, room temperature
1 teaspoon gluten-free vanilla
1 ½ cups almond flour
1 ½ teaspoons pumpkin pie spice
½ teaspoon salt
1 teaspoon baking soda
½ cup raisins

Preheat oven to 350°F (180°C). Grease an 8″X8″ baking pan; set aside.

Place all ingredients into a large mixing bowl and mix until combined. Yes, it’s that easy. You don’t need to separate the dry and wet ingredients for this recipe.

Pour batter into your prepared 8″X8″ pan. Bake for 30-34 minutes or until the top starts to darken and the center is set. Remove from the oven and let cool completely before cutting. Store in an airtight container at room temperature.

This post is linked to Gluten-Free Wednesdays.

Bourbon Pecan Cookies (10 Ingredients)

Gluten Free Bourbon Pecan CookiesYes! – Finally a good bourbon (or rum) pecan cookie. I cannot tell you how excited I was when these turned out. My house smelled amazing and my taste buds were doing a happy dance.

These cookies are light, fluffy, fragrant and full of flavor. I knew if I kept them in the house I would eat them all! I brought them into work and all 24 of them were gone by 9:00 A.M. Who knew they would be so good with morning coffee and tea? Well that is how they were enjoyed.



1 1/2 cups all-purpose gluten-free flour
1 teaspoon xanthan gum
1/2 teaspoon salt
3/4 cup butter
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 egg
1 teaspoon gluten-free vanilla
2 tablespoons bourbon (or your favorite gf dark rum) ** Please see note below**
3/4 cup pecans, finely chopped

Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper; set aside.

In a medium mixing bowl, combine flour, xanthan gum and salt; set aside.

In a large mixing bowl beat butter, sugars, egg, vanilla and bourbon (or rum) until well combined and fluffy. Stir in chopped pecans and flour mixture until evenly incorporated.

Drop by rounded teaspoons, 2-inches apart onto your parchment lined baking sheet. Bake for 8 to 10 minutes or until the bottoms begin to brown. Remove from the oven and gently slide the parchment paper onto the counter. Do not remove the cookies until they are completely cool. Store in an airtight container at room temperature.

This post is linked to Gluten-free and DIY Tuesday and Gluten-Free Wednesdays.

** This is a quote from the celiacdesease.about.com

“But does that mean bourbon isn’t gluten-free? Depends on whom you ask. Experts disagree on whether people with celiac disease and gluten sensitivity can safely drink bourbon and other alcoholic beverages distilled from gluten grains.

 The National Institutes of Health and several major celiac societies in the U.S. and Canada say that distilled alcohol is considered gluten-free because the process of distillation removes the harmful gluten protein.

However, the Celiac Sprue Association recommends that people with celiac disease consume only alcoholic beverages that are not sourced from gluten-based grains … which would rule out bourbon.”

No-Bake Apple Crisp (9 Ingredients)

Gluten Free No-bake Apple CrispMy family was craving apple crisp this weekend – the mornings have been cool and our taste buds were tricked into thinking it was fall. I had planned on baking apple crisp until the temperatures jumped back up yesterday making it too warm to bake. With all the ingredients on hand (including fresh picked apples) and a family to please I decided a “no-bake” apple crisp was the way to go. With a few ingredients from your pantry and a couple minutes on the stove top, you can have a delicious no-bake apple crisp. Enjoy!


Apple filling
5 cups apples, peeled, cored and diced
2 tablespoons salted butter**
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

1/2 cup sliced almonds (or pecans)
1/2 cup shredded coconut
1/2 cup gluten-free rolled oats (omit for grain-free option)

Optional Ingredients
whipped cream, ice cream**

In a medium sauce pan, over medium-heat, bring the diced apples, butter, brown sugar and spices to simmer. Simmer until the butter is melted and the apples start to soften, about 2 minutes. Remove from the heat, and transfer the apple filling to six individual serving bowls, or 1-2 cup ramekins.

In a medium mixing bowl, combine sliced almonds, coconut and oats. Sprinkle topping evenly over each filled bowl.

Serve it straight up or top with whipped cream or ice cream.

** Substitution Solutions: Use dairy-free butter and top with coconut whipped cream or dairy-free ice cream to make this dairy-free!

Chocolate Sunflower Seed Butter Cookies (6 Ingredients)

Chocolate Sunflower Seed Butter CookiesWith the recent recall of almond butter in my area, we have been using sunflower seed butter. Up until this week, I’ve never really baked with sunflower seed butter – but now I’m glad I started.

These cookies are wonderful and super simple to make. They are grain-free, gluten-free and dairy-free. If I had to describe them in one phrase, it would be death-by-chocolate. They are rich, tender, chewy and they will satisfy any chocolate craving. If you don’t have access to sunflower seed butter, you can substitute with almond butter. Enjoy!

1 cup sunflower seed butter (or extra thick almond butter)
3/4 cup light brown sugar
1 large egg, room temperature
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
½ cup gluten-free, dairy-free chocolate chips (or 4-6oz of gfdf chocolate, chopped)

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper; set aside.

In a medium mixing bowl, mix sunflower seed butter, brown sugar, and egg. Add cocoa powder and baking soda and mix until incorporated. Depending on how thick your sunflower seed butter is, you may need to work it with your hands. Work in the chocolate chips until evenly incorporated.

Form 24 small cookie dough balls and place 12 at a time on your cookie sheet, 2-inches apart. Press down lightly on each cookie to form a circle. Bake from 8 to 10 minutes. Remove from the oven and gently slide the parchment paper onto the counter. Line your baking sheet with new parchment paper and bake the last 12 cookies. Let cool completely before removing from the parchment paper. Store in an airtight container at room temperature.

This post is part of Gluten-Free Wednesdays.